Beef Bourguignon

• • 1 tablespoon tomato paste
• 1 teaspoon fresh thyme leaves (1/2 teaspoon dried)

• Preheat the oven to 350 degrees F.
• Heat the olive oil in a large Dutch oven.
• Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. • Remove the bacon with a slotted spoon to a large plate.
• Dry the beef cubes with paper towels and then sprinkle them with salt and pepper. In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides.
• Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside.
• Toss the carrots, and onions, 1 teaspoon of salt and 1/2 teaspoons of pepper in the fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned.
• Add the garlic and cook for 1 more minute.
• Add the Cognac, stand back, and ignite with a match to burn off the alcohol.
• Put the meat and bacon back into the pot with the juices.
•Add the bottle of wine plus enough beef broth to almost cover the meat.
• Add the tomato paste and thyme.
• Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 1 1/4 hours or until the meat and vegetables are very tender when pierced with a fork.
• Combine 4 tablespoons of butter and the flour with a fork and stir into the stew. Season to taste.

Penovani – Georgian Cheese Khachapuri

puff pastry ( or you can use Pepperidge Farm puff pastry)
• 1 egg + 1 egg yolk
• 3/4 cup feta, crumbled
•  1 lb mozzarella cheese, shreded
• 1 TB spoon butted, chopped

• Preheat oven to 375 degrees F.
• In small mixing bowl stir the feta, mozzarella, butter, and egg until combined.
• In a separate small mixing bowl mix an egg yolk with a drop of water, use a fork to lightly beat.
• On a floured surface, use a lightly floured rolling pin to roll out the puff pastry into a square.
• Cut the dough into 4 equal square pieces.
• Spoon an equal amount of filling into the center of each square.
• Fold two opposite sides towards each other, then follow with the other two.
• Pinch together the folded sides of the pastry and leave a small opening in the center where all the sides meet.
• Delicately transfer the pastries to the baking sheet and lightly brush the egg wash.
• Transfer the baking sheet to the oven and cool until golden, about 18 minutes.
• Remove and cool 5 minutes then serve.

Chicken Cacciatore

• 1/4 cups all-purpose flour for coating
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 chicken breasts, cut into pieces
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 green bell pepper, chopped
• 1 (14.5 ounce) can diced tomatoes
• 1/2 teaspoon dried oregano
• 1/2 cup white wine
• 2 cups fresh mushrooms, quartered
• salt and pepper to taste

• Combine the flour, salt and pepper in a plastic bag.
• Shake the chicken pieces in flour until coated.
•Heat the oil in a large skillet (one that has a cover/lid).
• Fry the chicken pieces until they are browned on both sides (about 10 minutes). Remove from skillet.
• Add the onion, garlic and bell pepper to the skillet and saute until the onion is slightly browned. (About 10 minutes).
• Return the chicken to the skillet and add the tomatoes, oregano and wine.
• Cover and simmer for 20 minutes over medium low heat.
• Add the mushrooms and salt and pepper to taste.
• Simmer for 10 more minutes.

Seafood Pasta

• 1 tbsp olive oil
• 1 onion
• 1 garlic clove, chopped
• 1 tsp paprika
• 400g can of chopped tomatoes
• 4 cups lobster stock
• 1/2 lb spaghetti, roughly broken
• 1 lb pack frozen seafood mix, defrosted
•  pinch of ground red pepper
• handful of parsley leaves, chopped

• Heat the oil in a wok or large frying pan, then cook the onion for 10 minutes.
• Add garlic and saute for 1 minute.
• Add the paprika,re pepper, tomatoes, and stock, then bring to the boil.
• Turn down the heat to a simmer, stir in the pasta and cook for 7 mins, stirring occasionally to stop the pasta from sticking.
• Stir in the seafood, cook for 5 mins more until it’s all heated through and the pasta is cooked, then season to taste. • • Sprinkle with parsley

Duck Fat Potatoes

1 lb new potatoes, cut into quarters
• 3 cloves garlic, chopped
• Kosher salt
• 1/4 cup duck fat
• fresh rosemary, chopped

• Heat oven to 425F degrees.
• Place potatoes in a small pot and cover completely with generously salted water.
• Bring to boil and reduce to simmer.
• Cook the potatoes for 20 minutes, or until fork-tender.
• Drain the potatoes.
• When cool enough to handle, put the potatoes  on a small rimmed baking sheet or pan.
• Drizzle with duck fat and add rosemary and garlic to pan.
• Roast potatoes for 20 minutes. Flip them, then roast an additional 8 to 10 minutes.

Ramen Stock

• 6 chicken legs
• 3 large carrots, halved
• 2 onions, quartered
4 cm piece ginger, sliced
• olive oil
• 4 dried shiitake mushrooms
2lb piece pork shoulder (thick layer of fat removed), halved
• 1 tbsp mirin
•1 tbsp saké
• 4 tbsp Japanese soy sauce

• Heat oven to 390F/200C.
•Put the chicken, carrots, onions and ginger in a large roasting tin.
• Sprinkle with seasoning, drizzle with olive oil, and roast for 30 mins.
• Transfer everything from the tin, including the fat and juices, to a large saucepan.
• Add the shiitake mushrooms and the pork, and pour in 3 litres of cold water.
• Bring to the boil and turn down to the lowest simmer you can.
• After the foamy scum rises to the top, skim it off with a ladle and discard.
• Part-cover with a lid.
• Let it simmer for 3 hrs but remove the pork after about 2½ hrs, or when it is very soft, and set aside.
• Strain the stock into a clean pan.
• Save the chicken and use it for something else.
• Boil for another 30-40 mins on a medium heat to reduce by a third, then skim the excess fat off. Add about 1 tsp salt and taste to see if it needs more.

Note: To substitute mirin, add between 1 and 2 tablespoons of sugar to 1/2 cup of white wine, vermouth, or dry sherry to replace 1/2 cup of mirin.


• 1 cup flour
• 1/3 cup water
• 1/2 teaspoon olive oil (optional)
• 1/4 teaspoon salt (optional)

• Move an oven rack near the top of oven and preheat oven to 475 degrees F (245 degrees C). Preheat a heavy baking sheet in the oven.
• Dust a clean work surface and a rolling pin with 1 teaspoon flour, or as needed.
• Stir the water and flour together with a fork until the dough forms a rough ball, remove the dough to the prepared work surface, knead rapidly and firmly until smooth, about 30 seconds to 1 minute.
• Divide the dough into four equal pieces; cut each piece in half again to get 8 pieces total.
• Swiftly roll each piece into a ball.
• Roll each piece of dough out into a 5-inch pancake, dusting the top and rolling pin with flour as needed.
• Gradually roll the pancakes out to a size of about 8 inches, increasing the size of each by about 1 inch, then letting the dough rest for a few seconds before rolling again to the finished size. ( normally just use my pasta maker to roll the door)
• Using a fork, quickly pierce each bread about 25 times, all over, to prevent rising. The holes should go completely through the bread. Flip the bread over, and pierce each piece another 25 times with the fork.
• With at least 5 minutes left on the timer, remove the hot baking sheet from the preheated oven, and place the rounds onto the baking sheet.
• Place the baking sheet onto the rack near the top of the oven, and bake for 2 minutes; turn the breads over and bake an additional 2 minutes, until the matzot are lightly browned and crisp.
• Transfer to a wire rack to cool. Lightly anoint each matzah with olive oil, using a brush, and sprinkle generously with salt.

Note:  Making matzah breads kosher for Passover requires using special Passover flour that has been guarded from contact with liquids.The cook is allowed no longer than 18 minutes from the point they combine the flour and water to when they remove the matzah from the oven in order for it to be considered fit for Passover. Of course, non-kosher cooks may bake at a more leisurely pace if desired.


16 lb tomatoes
2 lb onion
2 lb carrots
2 lb apples
2 lb bell peppers
1 lb jalapeno
• 1/2 lb garlic, minced
• salt

• Coarsely chop the peppers, tomatoes, apples and carrots.
• Grind in a meat grinder or use your food processor.
• Place in a big pot and cook, simmering and covered for an hour.
• Add  salt and garlic. Cook for another 15 minutes.
• Distribute the adzhika into clear jars and close with lids.

Pizza Sauce

Ingredients:pizza sauce
• 1 TB spoon olive oil
• 2 cloves garlic, minced
• 1 (28 oz) can crushed tomatoes
• salt, pepper

• Cook oil and garlic in medium saucepan over low heat until fragrant, about 2 minutes.
• Add tomatoes, increase heat to medium, and cook until slightly thickened, 10 to 15 minutes.
• Season with salt and pepper.

P.S. This recipe makes enough for four pan pizzas.

Chicken and Spinach Samosas

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 6 tablespoons vegetable oil
• 6 tablespoons warm water
• 1/4 cup vegetable oil
• 2 teaspoons ground cumin
• 4 tablespoons curry powder
1 pound ground chicken
• 1 small onion, finely chopped
• 2 cloves of garlic, minced
• 1 cup frozen spinach
• Kosher salt and freshly ground black pepper
• Vegetable oil, for frying

• In a large mixing bowl combine flour, salt and oil and mix with your fingers until it resembles coarse breadcrumbs.
• Add water and mix with both hands until fully combined and mixture holds as a ball.
• Turn out onto a clean flat surface and knead for 10 minutes until the dough becomes smooth.
• Flatten into a disc shape and set back in bowl and cover with plastic wrap to rest for 30 minutes while you prepare the filling.
• Set a large, heavy-based pot over medium-high heat and add vegetable oil.
• Add spices and stir until just fragrant – this lightly toasts the spices and forms the spicy base of the filling mixture.
•Add ground chicken and saute until slightly coloured.
• Add onion, garlic, and ginger and sweat.
• Add chickpeas and spinach then simmer for 10 minutes until liquid has evaporated and all the flavours have come together.
• Season with salt and pepper.
• Set aside and allow to cool.
• Return to the dough and divide it up into 4 equal parts.
• Working with one piece at a time roll into a nice ball then using a rolling pin roll out into discs.
• Cut in half down the middle to form two half-circles.
• Working with one half at a time, rub a little water around the edges using your finger.
• Form a cone by folding along the straight edge overlapping the seam.
• Gently pinch at the fold to secure.
• Holding the cone in your hand fill with 2 tablespoons of filling.
• Seal the top by bringing the edges together and crimping with your fingers or a fork.
• Do this with the rest to make 8 samosas. (note: you can freeze them at this point if you wish).
• Heat vegetable oil to 360 degrees F in a large heavy-based pot.
• Fry the samosas in batches (so as to not to over-crowd the pot) until puffy and golden. Remove with a slotted spoon and drain on paper towels.

Tip: Instead of frying the samosas you can also bake them. Preheat oven to 390 degrees F. Line a baking dish with foil. Brush the samosas with egg yolk. Bake for 35-40 minutes.